02x21 - Porthcurno Bay

[bunniefuu]

This is my son James.
And this is my dad d*ck.

We're exploring the southwest coast,

in search of ingredients to cook
on our boat, the Morwenna.

We're going to call in to ports
along the way,

meet the locals, then pick up great
ingredients to cook some tasty dishes.

Which is just as well,
because we're very hungry sailors.

Today we're heading towards Land's End.

We'll be cooking with World w*r II rations,

which will be tough,
as we like our butter...'

We've got four rashers
of bacon, one egg,

some marge, a little
bit of cheese and butter.

That's one person's?
For an entire week.

'...rounding up cattle,
cowboy-style...'

Would you like to give us a hand?
What, being a proper cowboy?

Well, not quite that. Oh, don't
spoil it! We've only just met!

'...and rustling up a cowboy feast
in a clifftop kitchen.'

Is this a nice enough view for you?

It's all right, partner.
Yee-har.

'And all to make dinner
for some very special guests!

I've got to have the recipe for it.
It's amazing.

♪ The weather is frightening
The thunder and lightning

♪ Seem to be having their way

♪ But as far as I'm concerned

♪ It's a lovely day ♪

We've been to the isles of Scilly and
we're on our way back to the mainland.

But landing here's going to be tough.

There are no deep, safe harbours
along this stretch

until we get to Newlyn.'

This is an extremely rocky part
of the coastline.

Some of the granite cliffs go up
to 200 feet in height,

and with the currents and wind,
it's a dodgy place to be sailing.

We've got gale-force winds forecast,
there's a sea mist coming in,

and there's a decent swell,
so we're going up and down.

We've got to get ashore and explore.

'That might be easier said than done,
but we'll find a way.

When there's food to be had, you can
rely on a Strawbridge to find it.

It's less than 30 miles from the
Isles of Scilly to Cornwall.

Our next port of call is as near
as we can get to Land's End.'

'But force-eight gales make it
impossible to land here,

so we'll have to keep moving
until we find a landing spot.'

'But when we do get ashore, we'll
source great local ingredients

and then make dinner for some of the
people we meet.'

We always take it in turns cooking,
and this time, I'm doing the main course.

Then I'm going to make the starter
and the pudding.

'Our guests will decide which course
they like the best,

and they'll pick a winner
between me and my dad.'

We hoped to land at Porthcurno,
but it was too rough,

so we had to be dropped off further east.

Our trusty bikes have brought us back
to where we want to be -

the most south-westerly point of
mainland Britain.'

Land's End. Look at this.
There we are.

'It's the start or finish point for
tens of thousands of End To Enders,

who make the journey between here
and John O'Groats.'

Yes !

'Walking, driving and cycling are the most
common ways to travel the BOO-odd miles.

But it's also been done
in more bizarre ways,

like a turbo-charged digger and
motorised bath tub.

Someone even posted themselves once.'

Look at that for a sea.

Look at those rocks.

'From the clifftop, you can see the
Longships Lighthouse, a mile out at sea.

No lonely keeper there now.
It's all automated.

Whatever happened to romance?'

This is the most westerly part
of the English mainland.

The isles of Scilly are in that direction.

We know they're there, 'cause we've been
there, but you can't actually see them.

This is quite exciting for me, 'cause
it's the first time I've stood here,

but it looks like quite a dangerous
spot to sail past.

The Romans called it 'the place of storms',

and even today the waters are quite scary.

You've got strong currents and winds

that have led to the area becoming
a graveyard for ships.

♪ Blow the wind southerly,
southerly, southerly

'On a dear day, you can see what's left
of the wreck of the RMS Mülheim,

between Sennen Cove and here.

The crew were lucky
to escape with their lives,

after the first mate had a little mishap.'

As recently as 2003,

RMS Mülheim ran aground over there,
but it wasn't the sea that did for them.

No, it was five in the morning, and the
officer on watch was sat down in his chair.

Stood up, got his trousers caught,
stumbled and knocked himself out.

Woke up and found the boat
bearing down on the land.

Couldn't turn in time.
Where are we going next?

Well. I guess now
we have to go back.

That way or which way?
Er...this way.

This way?

We're heading inland to Trengwainton House.

It's full of exotic trees and shrubs,

grown from seeds
gathered all over the world.

It also has a Victorian
walled kitchen garden,

that's been lovingly restored
by head gardener Philip Griffiths.'

Phil, lovely to meet you.
Hi, guys.

We've been told to come and meet you.

Whoa! What have you got here, mate?

It's our kitchen garden. Would you
like to look around?

Yes, please. Oh, look at this.
That's very groomed, Phil.

The Victorians loved showing off, so
that's what we're trying to emulate.

It's what we want to do
and what the visitors enjoy seeing.

'They were landscaped in the 19th
century by Sir Rose Price,

a dedicated Christian.'

Sir Rose Price was a very
devout man, and it's said

that he built the garden
to the size of Noah's Ark.

It's 300 cubits long by 50 cubits wide.

So, effectively, when we replanted it,
we rebuilt Noah's Ark. That was our story.

Hey, there's something very special
about growing pumpkins.

Again, we use them a lot with children,

but at this time of year,
to get that colour in a garden,

when things are looking a bit bleak...

Can I have...
I'd like one!

We'll argue over that. I'm bigger
than James. I want a pumpkin!

'In one part of the garden, they've
recreated the spirit or wartime Britain.'

♪ Run, rabbit, run

This is our Dig For Victory plot.

We've got a gardener who's fanatical
about the First and Second World w*r

and really passionate about food growing.

♪ Bang, bang, bang

'The Dig For Victory campaign
was launched in 1939,

to combat food shortages
during World w*r II.

By 1943, more than a
million tons of vegetables

were being grown in allotments
just like this one.'

The people who would dig a plot
like this had no experience.

None whatsoever. You'd get
a letter one morning saying,

'We want you to dig for victory.'

And you wanted the food.
You were rationed.

And the next day,
you all went out there

and you'd dig up your
garden, for the w*r effort.

And if you had a large terraced house,
this is the scale they wanted.

You would have been expected
to use even bit of land.

Front garden. Back garden.

Little strips between the trees.
They were all ploughed up.

Chickens, probably. Eggs were luxury items.

So, can we have a few veggies?

You can have some, but they're rationed!

Well. In exchange, we'd love
to cook you a meal

There'll be lots
of local produce.

I'm sure we're going to
fight over those pumpkins.

We've had a great time. Good luck
with the rest of the gardens.

Thank you very much.
Thank you very much.

I'm having the pumpkins.
I'm having the pumpkins!

♪ Now, I'm getting very fond
of my gas mask, I declare

♪ It hardly ever leaves my side

We're at the bottom of the garden
in our shelter.

There would have been six people -
Well, not six of me!

[LAUGHS] All of the people in here,
looking down at the vegetables,

and this would have been
their weekly rations.

♪ Well. I did what I could
with my gas mask

We've got four rashers
of bacon, one egg,

some marge, a little
bit of cheese and butter.

That's one person's?
For an entire week.

OK. What I was thinking is,

the idea of using our butter,
because there's no cream there.

Just that much.

Yeah, but we'll get twice as much,
with two of us.

That's true.
Back in the Second World w*r,

they had a thing called a mock cream maker.

You can actually turn butter
and milk back into cream.

And here we go. A pump.

Is that too much?
That's a week's supply, mate.

What we're going to do...
Reaches into his pocket.

It's a valve for blowing up
footballs.

So, when we push in melted butter and milk,

it's going to come through a tiny hole
there and get forced together.

See?

Greased with some of our marge.

Don't push too hard.
It'll squirt back and get me!

So, we have a pump full
of milk and butter,

with a valve on the end of it,

and when we squirt this through,
really hard,

out of the end of it should
come milk and butter,

put together and made into cream.

'Milk and butter retain
lots of fat molecules.

by forcing the liquid
through a tiny nozzle,

we're making them stick together.

Our milk and butter started as the
creamy liquid that came out of a cow.

We're hoping, at the end of this,
there'll be something very similar - cream!

Now, that has come together.

Hold on. Let's do a little test.

Look - it's pouring.

It tastes like cream.

It does taste like cream! [LAUGHS]

There's the milk and floating
butter. Ta-da!

Cream. 50, I'm going to go
and cook something and use it.

'We want to see how far we
can make our rations stretch.'

We're doing our own Dig For Victory
kind of menu,

so we're doing a sweet
and a savoury course.

'Cause we've got cream.


It's going to use local produce and try
to replicate a meal of the time.

I've got a nice story about spuds.
Have you heard of Potato Pete?

He was a propaganda bloke.
Yeah, a big potato with a funny hat,

and he used to do nursery rhymes
to convince people

to produce their own potatoes
in the back garden,

'cause it was a great source of carbs.

'Potatoes new, potatoes old,
potatoes in a salad cold.

Potatoes baked, mashed or fried.
Potatoes whole, potatoes pied.

Enjoy them all. Including chips,
remembering spuds don't come in ships.'

That whole idea of not importing potatoes,
because they grow so well here.

I'm making chips.
I'm also going to do Spam fritters.

I haven't had that for
probably 30 years. Really?

'Spam is processed pork and ham.

It was first produced in the USA and
became popular in Britain during the w*r.

It wasn't rationed,
but it was limited by points,

so still a bit of a rare treat.'

This is a beer batter, so I've got
plain flour, pinch of salt...

Beer, made in England.
And beer.

They wouldn't have been short of
this. It keeps the troops going,

both at home and out on the field.

So, decent glug of that. Whisk it
together.

And I'm going to dip dusted-In-flour
slice of Spam in it and deep-fry them.

Have you had that before?
Spam fritters?

I think once, when I was um
um... [LAUGHS]

You see, the batter
will be your carbohydrate.

Yeah, a lot of flour in there.

OK. Straight into the hot oil.

The potatoes have now par-boiled,

so they're ready to be dusted and
fried with the Spam fritters.

You're going to end up with one big mass.

The fritters are almost there.

Look at that. You can just tell how
good that is for you.

We should have done this in dripping.

Thank you, sir.
Pleasure.

Spam fritter.
Bon appetit.

Mmm.
It's so wrong, but I can kind of see

how a food like that,
in the olden days,

would have seduced
people to processed meat.

OK. You've got a tin.
You've got to stretch it.

One tin of Spam will give
a family of four a meal,

with a bit of batter and some spuds.

Children, always have your greens as
well. Don't copy d*ck and James.

♪ Wish me luck as you wave me goodbye

'And we've got enough rations left
for pancakes as well.'

One egg right in the middle of the flour.

A lovely can from the chickens over them.
You could have chickens at home.

And then I dilute this
with a mixture of water...

...and milk.

'A little bit of marge in the pan,
and in goes my batter.

It'll take just a couple
of minutes to cook.'

Oh, that looks good.
Half a teaspoon of jam.

Now, I'm going to ration you on that.

But it'll be a treat, 'cause there's no
sweeties in the Second World w*r.

Look at yours. Whoops. That's yours.

That's mine? Am I allowed the cream
in it before I roll it up?

You could do.

Look at that.
That is pouring cream.

'Pancakes, jam and home-made cream.

Doesn't feel like austerity to me.'

I can't believe it worked.
I'm quite looking forward to mine.

Mine's nearly ready.

Spreading my jam, and I'm going
to pour my luxurious cream over it.

It's good, isn't it?
It's good.

♪ Wish me luck as you wave me

♪ Goodbye ♪

'We're in the far west of Cornwall,

on the latest leg of our
coastal cooking adventure.'

'We've gathered some great
ingredients for tomorrow's dinner

and invited our first guest - Philip
from the wartime kitchen.'

'Meanwhile, I'm a tad peckish.

Our wartime rations
didn't quite fill me up,

but my faithful food radar tells me
we're not far from a solution.'

'Round here, pastry
stuffed with meat and veg

usually means one thing -
the good old Cornish pasty.

But not in this neck of the woods.'

'We've come to meet June Hornby.

She makes and sells a range of
Indian snacks, including samosas.

Naturally, we have to try them.'

What time of the day do you
eat a samosa? Any time.

It's almost like filo.
Yeah, it's lovely.

He's going for it. Is that quite
hot?

Hot!
[LAUGHS]

Oh, good!
I'll take mine slowly.

[LAUGHING]
It's yummy.

Is it? Mmm.
Thank you.

It's like a pasty, when you get that
crunchy crust, and then soft inside bits.

It's nice and goody, but with
crunchy pastry on the outside.

So, they're nice and hot in the
middle? That's good. Mmm.

I really like it.
Good.

We've tasted June's perfect pastry parcels.

Now we want to make our own. But
which of us has got what it takes?'

I like the idea of lamb and pea.

I'm going to go for something
a bit different - prawn and mango.

A handful of cumin seeds.

I'm just going to put some lamb in.
Peas at the end.

Prawns, chilli and ginger.

And lime juice.

And turmeric. Powdered.

Oh, it smells delicious.

There we go.
Oh, it looks lovely.

Fresh Cornish peas.

'While our fillings are cooking,
it's time to make the pastry.'

We've got the flour here and some salt.

I'm going to put in some warm oil.

You add some hot water.

You'll need to form it into a dough,
so mix it round.

'June grew up in the midlands,
where her mum taught her to cook.

She's from a strict Sikh family,

but at 16, she rebelled.'

How did you end up in Cornwall?

Arranged marriages – very traditional.

That's what they wanted, which was a shame.
I didn't want an arranged marriage.

So I ran away.

When was this?


I used to phone my mum, but I wasn't
allowed to visit the family home,

because they didn't want me to
influence the other sisters.

But actually, everyone's run
away to St Ives now!

Really?
Even my mum!

When the dough has been thoroughly
kneaded, ba*ls of pastry are flattened out

to make very thin circles.

I said thin, Dad.'

So, we're going to part-cook it.

'Each one is part-cooked on a hot
plate, before the filling goes in.'

So, we've got the glue there.

This is flour and warm water,
stirred together.

Get a bit of glue and put it down
the side, like that.

Then we're going to bring that forward,
into a triangle.

Then bring the other there.

That's it.

Well done. James has done it.

How many an hour?

Oh, we can make 50 in an hour.

We can make two!
[LAUGHS]

Between us.

Don't they look fantastic?
Great.

'Well, they look like the real deal,
but it's all about the taste.'

Who's going to taste it for us?
My family.

Good. Well. there's a lot of samosas.

Come on. Hello!
Hello. Nice to meet you.

This looks lovely.
Two different ones to try.

You're not going to tell us who did what? No.

You've got a lamb one and a prawn one.

Oh, that's prawn. I've got to have some.

Dig in.

I'll have a prawn one.

Who hasn't tried the lamb one?
Come on, big fella.

And you've got your mum's sauces
to dip it in.

Have you tried the lamb one yet?

Look at this.

'Our expert judges are making
some encouraging noises.

Hopefully, my lamb's winning them over.'

Really nice. I always put potatoes
in my lamb samosas.

My mum doesn't, and this is
very traditional, isn't it?

Have you all tried both of them?
Yeah.

If you were only allowed one...

If we were only allowed to have one...?

If you would choose the lamb,
put your hand up.

Me.

OK. If you prefer the prawn,
put your hand up.

It's a man thing!

Are you going to join us
for a bite to eat? Love to.

So, I just sit back
and let you cook for me? Yeah.

That's all you did, anyway!

[LAUGHS] I worked really hard!

[CHUCKLES] Thank you very much.

'We've had a great time learning
samosa-making from June,

and beating my dad is always a bonus.'

And thanks to your family
for being such good judges!

Ohh!
They made the right decision!

'We've got two guests for dinner now
and still nowhere to cook.

I'm off to do more exploring, and
James is on the hunt for more ingredients.'

'I'm heading up to a hill farm so high

that it has views of both sides
of the Penwith peninsula,

St Ives on one side and St Michael's
Mount on the other.

It's also got its own miniature castle!

This is Rogers Tower,
a folly built in the 18th century

by the local landowner, Squire Rogers.

'It stands on the site
of an Iron Age hillfort.

At 700 feet above sea level,

this would have been an important
look-out point for centuries.

I'm on the trail of some meat and
veg for my main course tomorrow night.

I reckon farmer Bridgette Clamp
should have what I need to beat my dad.'

[JINGLING]

Hello?

'Bridgette used to work in PR in London,

but she's a country girl and came
home to run the family farm

that her grandfather bought in 1940.'

So, this is Trenowin farm shop.
What do you do here?

We're mainly a beef farm,

but we've got ourselves a farm shop,

and we grow a lot of stuff ourselves.

Kale's in at the moment.
Looks great.

I know that I want
some veg to take away,

but what can I do to earn
some beef? Any jobs going?

Yes, we've got to bring the cattle
down off the hill,

and because it's so high up, we use horses.
So, would you like to give us a hand?

What, like being a proper cowboy?

Well, not quite that. Oh, don't
spoil it! We've only just met!

'My horse is called Bilbo, and he's
very much at home on the range.'

Lovely horse.

♪ Oh, give me land, lots of land,
under starry skies above

♪ Don't fence me in

'They're ruby-red Devons, a hardy
native breed who thrive up here.

We're rounding them up and driving
them down to the farm. Yee-har!

Bridgette wants to give them a
health check.'

So, the advantage of using
horses to move cattle around...

We're a bit higher.
Does that help?

It does. We can get around them a
lot easier on horseback

than in a Land Rover or on foot.

♪ Just turn me loose

We just need to count them now. One,
two, three...

♪ Let me wander over yonder

♪ Till I see the mountains rise

[MOOING]
In you go. Come on, ladies.

♪ I want to ride to the ridge
where the west commences

♪ Gaze at the moon...

Good girls. Amazing views of St
Michael's Mount.

It's pretty stunning, isn't it?
It's stunning.

Come on. You push them up the track.

Good boy, Bilbo.

Making me look good, isn't he?

I never thought I would be a Cornish
cowboy, helping the cattle,

but it's an absolutely amazing job
to get involved in.

Come on, girls. Time to go.

'Cattle wrangling is surprisingly
easy on horseback,

and I've loved being a cowboy for a day.

But have I done enough to earn a
joint of Bridgette's beef?'

So, there's your wants
and some runner beans.

An amazing lump of beef them. I'll pay
you back with a nice meal, if you fancy it.

That would be lovely.
See you later. Thank you.

'I should share this with Bilbo.
He did all the hard work.

But now I need to let my dad know
that we've got another dinner guest.

I hope he's found us somewhere to cook.'

'We're in the far west of Cornwall,
on our journey to find great food

and people who love it as much as we do.'

'We've made samosas, fed ourselves
on World w*r II rations

and picked up some great ingredients.

We've also invited three new friends
to join us for dinner later.'

'The swell along this rocky coast
means we can't cook on board.

We can see our boat waiting for us.

It's too rough to get our guests
out to her, but we have a plan.'

'More of that later. First, I'm off
to see a man about some yoghurt.

His name's Hugh Eddie.'

Hugh, hello. Lovely to meet you.
Nice to meet you.

I'm looking forward to this.
Yeah. Let's have a look.

'If you were expecting cows, think again.

Hugh keeps a flock of around 70 Friesland
sheep, but not for lamb or wool.

These ladies are dairy sheep.'

When I started out, I was just
milking sheep, selling milk,

and I was going to sell to a cheese-maker,

and I was basically let down - they
said, 'I don't want it anymore.'

So, I had to process it myself,
and I started making yoghurt.

That was nine years ago.

How many people in Cornwall make
sheep's yoghurt? Er...me.

Let's go and have a look, then! There must
be a reason why you're the only person!

You're suspicious, you are!

No, I think it's great.

♪ Why do you whisper, green grass?

'Hugh milks in a mechanised parlour,
just like the ones used for cows.

He's going to show me
how ewes' yoghurt is made.'

The milk comes in from the parlour,
into this vessel that cools it.

Then we transfer it into this pasteuriser.

This is made by a guy called Ronnie.
He lives two miles away. He's nearly 70,

and he made this from scratch.

Put the milk in there.
There's a water jacket round it.

You heat the milk to 85 degrees,
hold it for half an hour,

cool it with tap water,
put your culture in,

and then you take it out, milk with
culture in it, out of the spout.

This is all ready to make
into fruit yoghurt now.

You put the fruit in it.

Some nice Cornish rhubarb.

If you don't mix it properly, one
customer will get nearly all rhubarb,

and somebody else will get no fruit.

Unhappy customers.

'Once thoroughly mixed, the
yoghurt is poured into pots

and sealed with a felt lid.'

That goes in there. Foil.

And then...

Heat sealer.

There you are. One sealed pot of yoghurt.

'Hugh produces a thousand pots a week.

Each batch is left in a water
bath, at a constant temperature.

That helps the bacteria to do their
thing and turns the milk into yoghurt.'

This is what I used to use before.
You are joking?

No. I used this for eight years.

Hold on. Watch this! [LAUGHS]

You never did?
Yeah, electric kettle.

Washing-machine pump glued to it.

I used to open the top
of the kettle, if it'll open,

and sucked the water out of the kettle,

round and through, and
it came back in the top.

Unfortunately, it wouldn't pass the test...

The certificate that says it's safe?
Really [?]

But it was very reliable, the most
reliable thing I've had.

Two quid. Ten quid.

'Hugh's a man after my own heart.

The way he used that kettle to regulate
the water temperature was ingenious.

Davas yoghurt will go far.'

When you take this
to the farmer's market

and say, 'Try this,' what's
the general feedback?

If you tell people it's sheep's,
they go, 'Oh, I don't like goat's.'

I get that so many times.

People are so railroaded into ideas
about food and classes of food.

That's very easy to eat.
Good.

James has missed out on this.

I'd like to take some back. Do you
fancy joining us for a bite to eat?

Yeah, I do.

We'll feed you, if you give me
some yoghurt. All right.

That's a good deal. Thank you.

The yoghurt I'm using is from Hugh's ewes.

The yoghurt from Hugh's ewes
that I'm using is new,

so it's new-use yoghurt from Hugh's
ewes that I'm going to be using,

because the yoghurt is from ewes,
and it's Hugh's ewes...

By the way, Davas
is Cornish for 'ewe',

but I couldn't work that
into my tongue-twister.

Time to catch up with James
at Porthcurno Cove.

We had hoped to moor our boat there,
but the weather is against us,

so we need to find a place on dry
land to entertain our guests.'

This looks like a sweet
little Cornish beach.

This is a strategically important place.

From here, cables went under the beach,
under the sea, to all parts of the Empire.

By 1900, Britain was
linked to South America,

North America,
India, even Australia.

That was our link to the empire.

But we've got more
important things to worry about.

Where are we going to
cook without a boat?

Yeah, but we have spotted
the Minack Theatre up there,

which is meant to be
absolutely gorgeous,

so we might be able to cook there.

Yeah, that would be good.

The Minack is a world-famous landmark.

It looks like it's been here for thousands
of years, but it was built in the 1930s.'

'We threw ourselves on the mercy
of the trust that runs it

and they've kindly agreed
to let us cook here.

This must be the most spectacular setting
we've had for a Hungry Sailors kitchen.'

'The first play staged here was
Shakespeare's The Tempest in 1932,

performed by local players.

Since then, theatre companies from
around the country and overseas

have come here to stage everything
from tragedy to farce.

I hope tonight's dinner
is neither of those.'

Whoa, look.
[LAUGHS]

It's a real amphitheatre.
Yeah, a theatre of food, it'll be.

What a stunning place.

That way, it looks great.
That way, It's...

Yeah, it's rugged.

And they do shows,
whatever the weather,

so we've just got to
cook, even if it rains.

It's amazing, isn't it? It's like a
Cornish version of theatre, on the cliffs.

You know, I think I'll cook up there.

Well, I'll take that table,
looking over the sea.

Right. I'll be the king of the castle.

I'll see you in a minute.

[MUTTERING]

This is a pretty good place
to learn your lines.

The view is absolutely incredible.

It's all about a theatre of food, and
I'm going for a western-themed meal,

so it makes sense to look the part.

This also winds up my dad,
which I hope will put him off,

and then I'll nail the competition.

Let's go.

James, I was expecting something
more classical, not Oklahoma.

Well, I'm going to blend cowboys
and Shakespeare, somehow!

Is this a nice enough view for you?
It's all right, partner.

Yee-har. You don't get to cook
somewhere like this every day.

I'm making a pumpkin pie, so I've got
to make some pastry. Nice and simple.


going to add six ounces of cold butter.

And now I'm going to breadcrumb those.

And four and a half ounces of caster sugar

One egg in the middle
and the zest of a lemon.

Mix it together.

About two tablespoons of milk.

That should be plenty. It is.

My cling film's blowing around,
but in we go.

Look at that. Pastry done.
I'll leave that for 20 minutes.

In a fridge.

Actually, under the table.

For my side dish, I'm doing
billy-can beans.

I'm using a can as a cooking pot,

but into this I'm putting
pinto and adzuki beans

and some fresh green
beans from Bridgette.

So, I'm adding one diced onion
and three cloves of garlic.

One rasher of bacon and a handful
of fresh green beans.

I chop them at an angle,
and into the bowl they go.

Next element - ketchup.

There we go.

Bourbon - think of a cowboy's portion.

A decent glug.

And then finally some black treacle.

That's my baked beans done.

I've made a set of billy-cans using
an aluminium can and a metal skewer,

and I'm going to grab a clothes hanger
to suspend it over the fire and cook it.

And they're ready for my campfire.

I'm now going to move on to the ranch
dressing and start act two.

♪ On holiday

Ranch dressing is essentially sour
cream and chive.

I'll stir that in.

Next up, onion and garlic.

But the things that make it special are
around mustard seeds and cayenne pepper.

They add a little background note of heat.

'I feel like I'm in Bumfight
At The OK Corral

James really has embraced his inner cowboy.

But Billy the Kid there
had better watch out -

when our guests arrive, Sheriff Strawbridge
senior will be gunning for glory.'

'Our trip around Cornwall
has brought us to Land's End.

We're in search of great food and
people who love it as much as we do.'

We couldn't moor here, so we're mooring
in the spectacular Minack at Porthcurno.'

The Minack theatre was the
brainchild of Rowena Cade,

who set it up as the perfect venue for an
amateur-dramatics group in the village.

They were staging The Tempest.

That was back in 1932,

and after that it was built
into a proper theatre.

She built much of it with her own hands.

It's used even summer season,
but the season's over,

so it's a great place for us to cook.

It's also a bit like The Tempest
today, so it's quite fitting!

We've got four gusts joining us later.

I'm cooking the starter and pudding.

James is doing the main
course, and he's gone all cowboy.'

I'm preparing a dry rub
to go with my steaks.

I'm putting in a bit of salt.

Some cayenne pepper, for background
heat.

And finally, more unusual, but fitting with
the western theme, some ground coffee.

'First, I coat each steak with oil,
to help it hold on to those flavours.'

And I massage the rub
into all of the steak.

I'll pop those on the grill for six
to eight minutes, turning them once.

Time for me to play with my pastry.

I've kept it in a damp cloth to keep
it cool. I now need to roll it out.

♪ Everybody's talking
about the sweetie nowadays

♪ I got the one with the sweetest ways

'This is going to be a pumpkin pie
with a sweet pastry base.'

♪ Nobody's baby can roll it like mine

Considering it was made in a theatre,
it does look like pastry in a flan dish.

'A few baking beans will stop the
pastry from rising when it bakes.'

Time to prep my pumpkin.

Does that look like a moustache?
Too small. I know.

I wrap it in tin foil
with some maple syrup.

If I can make this pumpkin pie
out here like this,

it's obvious that cowboys could have
made it in the Wild West.

I've got beans. I've got steak. Now
I'm going to do some grilled potatoes.

I'm going to thread them
through a rosemary skewer.

It's slightly more Wild West
than a metal skewer.

I wrap them in tin foil
and put them right in the coals.

That means they
don't brown too quickly

and remain succulent,
instead of drying out.

Olive oil and salt will really
bring out the flavour.

It looks blind-baked! [LAUGHS]

Pop that on there.

Now I'm going to slip in there
my pumpkin to bake.

For about half an hour. Then I can
make my filling for my pumpkin pie.

Time to light the fire.

Now I'm going to pile up bits of
charcoal over the wood

and let that cook off
for the next half an hour.

It's started to rain,
so I'm in the executive box,

and I'm making the most of my pumpkin pie.

Blind-baked my pastry. My pumpkin has
been cooked really nicely in my oven.

And time to make the custard
that goes with it.

So, a bashed egg.
Add some cream, about 200 mils.

Now, my spices.
Half a teaspoon of ground ginger.

The same amount of cinnamon.

And finally, some nutmeg.

Stir it around.

'After stirring the cooked pumpkin
into the custard,

I'm going to spread the mixture
evenly onto the pastry base,

before it goes back
into the charcoal oven.'

That looks great.

Adjust the temperature and wait.

Pumpkin pie in the oven.

There's nothing like a bit of
Cornish weather to get that Wild West feel

It's quite extreme here, but that's
the beauty of being on the cliffs.

At the Minack Theatre,
they put on shows,

whatever the weather, so just
getting into the feel of things.

Look at this sweetcorn. It's gorgeous!

'It'll be perfect for my starter.'

I'm going to make a sweetcorn chowder.

Chowder - a nice, thick soup, with
lots of flavour.

In this case, I'm going
to use sweetcorn,

onions, potatoes, celery
and smoked haddock.

'I'm chopping the fish and celery
into decent-sized chunks,

dicing the onion a bit more finely

and stripping the sweetcorn
kernels from their core,

and then peeling and dicing the potatoes!

♪ Touch me

In this parcel, I've got those
lovely new-potato skewers.

Now I'm going to take them off...

unwrap them and grill them
before I serve them.

This is the first time we've had
a dressing room on the show,

but I've made the most of mine
and I'm using the clothes hanger.

Billy Bourbon baked beans, Boston-style.

Butter. I'm popping my potatoes in first,
'cause they take the most cooking.

Sweetcorn, onions, celery goes in.

Now, I want that to simmer for a bit,
and I add some whole milk,

smoked haddock.

Gentle simmer now, 'cause I want to make
sure everything comes together in flavour.

And my final thing will be to season
it with white pepper.

That's a contraption, son.
Do you like it?

Good. The engineering gene is there!

We've got guests.
Hey, cool!

'Joining us are curry queen June,

Trengwainton head gardener Phil,

cow girl Bridgette and sheep's
yoghurt supremo Hugh.'

We'd love to feed them on the Minack stage,

but the weather's too bad, so
they're in the dressing rooms.

It's pretty chilly, so a warming soup
should be just the thing.'

The chowder has been smoothed.
Pop back in the lumps I wanted to keep.

Ready for service.

'Carrying it down without spilling
is no mean feat.

I hope it's still hot enough by the
time it gets to the table.'

Really good. Right. You're going
hot. I'm going cold now.

I've got to make some ice cream.

I wouldn't have put these two
together. Very nice.

The smoked haddock hasn't broken apart.

He's obviously put it in
at the last minute.

The fish is perfect.
The texture is fantastic.

I've got to have the recipe for it.
It's amazing.

I've got Hugh's sheep's yoghurt here,

and I'm going to make a yoghurt ice
for my pumpkin pie.

I'm going to stir in some icing
sugar. Into the ice-cream maker.

Off we go.

'My dad's brave -serving ice cream
in this weather.

I reckon my combination of beef,
spuds and beans is much more appropriate.

I've grilled the steaks,
medium-rare, one for each guest.

The potatoes have cooked perfectly,

and the billy-can beans
give it that campfire feel

Plus, the ranch dressing tops it all off.

It's a proper frontier feast.'

Wow!
Enjoy.

Very nice.

Nice piece of beef, mate.

That is good.
Do you like it? The beans are good.

It's what you want
when you're near land's End.

This is the Wild West of the country!
Ah-harr!

No, not 'ah-harr'. That's plates.
Arhw! Yee-har!

Yee-har! [LAUGHS]

I think you've done a beautiful job.
Cooked beautifully.

And it's so tender. It's absolutely lovely.

And the beans - what a great way to
present them.

Genuine baked-bean tin.

I love my steak like this.
Medium-rare. Just perfect.

I love the potatoes and these beans.

I can't believe what he's cooked,
with where he cooked it,

how good a sophisticated meal it is.

'If they thought that was good,
wait till they try my tart.'

That looks like pumpkin pie.
It does.

It's cold?
Yeah, very cold. Come on, then.

Don't drop it. I'm not going to.
Don't drop the pie.

"men's a generous slice for everyone.'

All right. Here we go.

'And Calamity James has managed not
to drop the yoghurt ice cream.

All in all, it's a classy pudding
and hopefully a vote winner.'

This is incredibly trendy - frozen
yoghurt and a pumpkin pie.

The pie is sweet and spicy,

and I like the hot and cold, the contrast.

And if I do say so myself,
I rather like the frozen yoghurt.

I've never tried it like this.
Goodness me, it's fantastic!

It's delicious. I don't
normally do desserts,

but I knew that it would be lovely,
and I can easily eat this.

Right, time to vote.
Raise your hand

If your favourite course was the starter.

One, two.

And now raise your hand if your
favourite course was the main course.

Two. So that means
I take today as a victory!

Oh, it's a victory for James!

[CHEERING]

See? I've got my sheriff's badge.

You did very well. 'Mine eyes smell
onions. I shall weep anon.'

That's from All's Well That Ends Well

No, you're the one who's crying -
you lost! [LAUGHS]

♪ Like a Rhinestone cowboy

'And that's how the west was won.
West Cornwall, that is.'

'It's time for us to hitch
a wagon and move on.

Butch and Sundance are heading east.

I'll let you decide which one's which.'